Moo Goo Gai Pan

Serves 4

Moo Goo Gai Pan is an American version of a Cantonese recipe. It is made with boneless chicken and mixed vegetables. Serve your dinner guests some homemade wonton soup as an appetizer, followed by the Moo Goo Gai Pan afterwards. You may also have a bowl of steamed white rice for those that wish to eat rice along with this entree.

Ingredients

1lb boneless skinless chicken thighs, sliced thinly
1 inch knob of fresh ginger, peeled and grated
1 TBS minced garlic (about 4 cloves)
½ cup shredded carrots
½ cup snow peas, cut in half
1 can sliced water chestnuts, drained and rinsed
¼ cup bean sprouts
½ cup edamame beans
¼ cup mushrooms, chopped
2 TBS vegetable oil, divided
⅓ cup chicken or vegetable broth
1 TBS white wine
½ tsp sugar
2 TBS water
1 TBS cornstarch
salt and pepper to taste

Directions

In a large skillet or wok, add 1 TBS vegetable oil. Heat over medium high heat and add sliced chicken. Saute for 5-6 minutes or until chicken is cooked through. Remove chicken from wok and set aside.
Add 1 TBS oil to wok, and put back over medium high heat. Add ginger and garlic and saute for about 1 minute. Add carrots, snow peas, water chestnuts, edamame beans, mushrooms and saute for about 3 minutes. Add bean sprouts and saute 2 minutes more or until vegetables are tender.

In a small bowl combine chicken broth, white wine, and sugar. Pour into vegetable mixture in the wok, and turn heat up to high. In a small bowl combine cornstarch and water to make a slurry. Once the liquid in the wok is boiling, add cornstarch mixture and stir. Cook for 1-2 minutes over high heat, or until sauce has thickened. Add the chicken back and stir to coat.